Lincoln Tech's Filet Mignon, Mashed Vegetables and Wine Puree

SUFFIELD, Conn. (Mass Appeal) - Chef Gary Moquin from Lincoln Technical Culinary Institute in Suffield, Connecticut will show you how to make Filet Mignon and Vegetable Puree .
 

Filet Mignon and Vegetable Puree:

Chicken Ingredients:

• 1 oz olive oil
• 1 clove garlic (chopped)
• Salt & pepper to taste
• 2-5 oz Chicken Breast (cut into small pieces)

Pasta Ingredients:

• 3 oz Artichokes
• 1 Tomato
• 10 Kalamata Olives

Wine Puree Ingredients:

• 5 oz red wine
• 5 prunes

Directions:

1. Pre-heat grill or grill pan.
2. Season steak with salt & pepper. Grill 3-4 minutes per side or until rare to medium rare. Let rest.
3. In a small pan add wine and prunes and reduce by ½ and puree for sauce.
4. Steam carrots and parsnips until tender then add peas and mash or puree.
5. Add fat free sour cream to mashed vegetable.
6. In the center of plate spoon the mashed vegetable. Add the filet on top and drizzle the plate with wine sauce.

This recipe makes 2 servings.

Lincoln Technical Culinary School
1760 Mapleton Ave., Suffield, CT
(860) 668 - 3500
www.lincolnedu.com